Ingredients
2 tbsp oil
4 brioche burger buns
1 bunch of spring onions, finely sliced
4 tbsps sweet chilli sauce
Leaves

Prawn burger
600g raw tiger prawns
1 red chilli, very finely chopped
2 cloves garlic, minced
4 spring onions, white finely chopped, greens chopped
5g parsley, very finely chopped
1 tbsp cornflour
1 egg white
1 tbsp oil

Lime mayonnaise
100ml mayonnaise
1 lime, juice and zest
Sugar
Salt
Pepper

Method
Put half of the prawns in a food processor with the chilli, garlic, whites of the spring onions and parsley. Pulse the mixture until chunky and then add half of the egg white and pulse again.  Spoon into a mixing bowl.

Chop the remaining prawns into chunks and stir through the prawn mix with the green parts of the spring onions and the cornflour.  It should be perfect but if it is a little too dry then add a touch more egg white. The mixture should not be too wet as it needs to hold its shape.    Oil your hands and form the prawn mixture into 4 equal sized balls and then flatten down.  Cover and put into the fridge for an hour.

Meanwhile, put the mayonnaise, lime juice and zest, a touch of sugar, salt and white pepper into a small bowl and mix until combined. Put to one side.

When you are ready to eat, put a tbsp of oil into a large frying pan and heat on medium high. Cook for 4-5 minutes each side until golden and the prawns pink.

Toast the buns and put a tbsp of the lime mayo on the bottom half of each bun and top with the burger. Put the lettuce and a tbsp of sweet chilli sauce and put on the lid.